Thanksgiving main page

your answers to turkey talk

Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce

SOUPS :
Apple and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
Red pepper bisque

STUFFINGS :
stuffing Q and A

Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Classic stuffing
Corn bread stuffing
Dried tomato and fennel stuffing
Italian stuffing with sausage
Herb potato and bread stuffing
Rye bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing

DESSERTS :
Apple cranberry crisp
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
Pear and almond cream tart
Pumpkin pie pumpkin
Pumpkin pie
Pumpkin-orange pie

BULGUR STUFFING WITH MUSHROOMS

Makes about 10 cups

2 1/2 cups boiling water
2 cups dried porcini mushrooms
1 cup dried morel mushrooms
2 cups fresh shiitake mushrooms, chopped
1 cup finely chopped onion
1/2 cup unsalted butter
5 cups chicken broth
2 1/2 cups bulgur, (coarse)
1 cup packed fresh flat leafed parsley, chopped


In a bowl, pour boiling water over mushrooms, and soak 30 minutes or more. In a 4-quart saucepan, sauté onion in 2 tablespoons butter over moderate heat, stirring until softened.
Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally. Remove porcini and morel mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop.

Strain reserved liquid through a fine sieve or cheese cloth. In a large bowl toss together bulgur mixture, mushrooms (porcini, morels, shiitake), 1/2 cup strained soaking liquid, parsley, salt and pepper to taste. Cool completely.